Hot Honey Bacon & Chicken Spaghetti 

1. Cook the spaghetti

• Bring a pan of salted water to the boil and cook the spaghetti according to the packet instructions.

• Before draining, reserve some of the cooking water (you’ll use this in the sauce later).

2. Prep the ingredients

• Chop the Finnebrogue Naked Smoked Back Bacon and chicken

• Deseed and slice the bell pepper

3. Cook the hot honey bacon

• Heat a dash of olive oil (or your preferred cooking oil) in a large pan over a medium heat.

• Add the bacon and cook for 3 minutes, until it starts to get crispy.

• Push the bacon to one side of the pan, drizzle in the honey and chilli flakes, and let it sizzle.

• Coat the bacon in the hot honey and cook for another minute, then remove from the pan and set aside.

4. Finish the sauce

• Add the chicken and bell pepper to the same pan and cook for 6 minutes, or until the chicken is golden brown.

• Return most of the hot honey bacon to the pan (reserve some for garnish).

• Stir in the paprika and garlic granules, then season with salt and pepper.

  • If using fresh garlic, peel and crush it before adding.

• Cook for 1 minute, stirring constantly.

• Pour in the cream and most of the Parmesan.

• Simmer gently for 5 minutes, adding around 100ml of the reserved pasta water (adjust to your preferred sauce consistency).

5. Finish the dish & plate up

• Stir the cooked spaghetti through the sauce until fully coated.

• Divide between bowls and garnish with the reserved hot honey bacon and extra Parmesan if you like.

 Bonus Tip

Love it extra spicy? Add an extra pinch of chilli flakes to your hot honey for a bigger kick.